Black Bean Stuffed Peppers
Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce
Servings 6
Calories 200kcal
Ingredients
- 1 1/2 tsp extra virgin olive oil
- 1/4 cup yellow onion trimmed, diced
- 2 Tbsp celery trimmed, diced
- 2 Tbsp green bell pepper seeded, diced
- 1/2 Tbsp garlic cloves peeled, minced
- 1 1/8 tsp ground cumin
- 3/4 tsp dark chili powder
- 1/2 tsp dried oregano leaves
- 1/8 tsp black pepper
- 1 1/4 cup low sodium vegetable broth
- 2 cups marinara sauce
- 4 oz white rice
- 4 oz low sodium canned black beans rinsed, drained
- 3 ea green bell pepper seeded, cut lengthwise in half
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, bell pepper and garlic. Sauté until onion is translucent 3 to 5 minutes.
- Add cumin, chili powder, oregano and black pepper. Sauté 2 to 3 minutes.
- Add broth, 1/2 cup of Marinara Sauce and rice. Stir. Bring to a boil. Reduce heat. Cover. Simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Stir in beans.
- Preheat convection oven to 300 F.
- Fill each pepper half with filling. Top each with 1/4 cup of Marinara Sauce.
- Bake until internal temperature reaches 160 F, 30 to 35 minutes.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Fiber: 4g | Sugar: 7g